Protin i senis long taim bilongmasin bilong kaikai pis i save flotimproses bilong rausim ol ekstrusen
Ol i save tilim gen protin na homojenis long bikpela tempereja, bikpela presa na strongpela mekanik shearing fos long ekstruda kaviti. Molekular straksa i save stretim, bungim gen, na ol seken bon olsem ol intamolekyula haidrojen bon na ol disulfaid bon i bruk hap bilong protin{2}} Lida long laspela denaturesen bilong protin{2}} Lida i go pas long laspela denaturesen bilong protin{2}} Lida i go pas long laspela denaturesen bilong protin{2}} Lida i go pas long laspela denaturesen bilong protin{2}} Lida i go pas long laspela denaturesen bilong protin{2}} Lida i go pas long laspela denaturesen bilong protin{2}} Lida i go pas long laspela denaturasen bilong protin{2}} Lida i go pas long laspela denaturasen bilong protin{2}} Lida i go pas long laspela denaturasen bilong protin{2}} Lida long fainel denaturasen bilong protin{2}} Lida long fainel denaturasen bilong protin{2}} Lida long fainel denaturasen bilong protin{2}”.
This degeneration makes it easier for proteases to enter the interior of the protein, thereby increasing digestibility. However, in terms of protein quality, different extrusion conditions have different effects, which mainly depend on the loss of effective lysine during extrusion. The general trend is that the lower the moisture content when the raw material moisture is lower than 15% and the extrusion temperature is higher than 180℃, the higher the temperaja, bikpela lus bilong lysine, na daunbilo strong bilong bailoji bilong protin. .
Diksen long wok bilong lysine i kamap long ekstrusen i kamap bikpela bikos long Maillard riaksen bilong sampela daunim suga o ol narapela kabonil kompaun insait long fid wantaim lysine ε-NH3, na posibiliti bilong kamapim lysine alanyl em i les. .masin bilong kaikai pis i save flotim
Appropriate changes in extrusion process conditions, such as reducing the content of reducing sugars such as glucose and lactose in feed, and increasing the moisture content of raw materials, can effectively reduce the occurrence of Maillard reaction. K. Dahlin (1993) and other eight grains treated with corn, wheat, rye and sorghum under different conditions showed that the raw material moisture was 15%, Tempereja bilong ekstrusen em 150 digri C, na rotesen spit em 100 rpm. potensi bilong bailojikel bilong ol prodak protin i kamap gutpela tru taim yumi skelim wantaim ol raw materiel i no kisim tritmen (Dahlin, K{7}}, 1993).masin bilong kaikai pis i save flotim